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The Jemima code : two centuries of African American cookbooks / Toni Tipton-Martin ; forewords by John Egerton and Barbara Haber.

By:

Tipton-Martin, Toni [author.]

Contributor(s):

Material type: Text

TextPublication details: Austin : University of Texas Press, 2015.Edition: First editionDescription: xv, 246 p. : ill. (some color) ; 29 cmSubject(s):

Genre/Form:

Cookbooks.

Contents:

Nineteenth-century cookbooks : breaking a stereotype -- 1900-1925, surviving mammyism : cooking lessons for work and home -- 1926-1950, the servant problem : dual messages -- 1951-1960, lifting as we climb : tea cakes, finger sandwiches, community service, and civil rights -- 1961-1970, soul food : mama's cooking leaves home for the city -- 1971-1980, simple pleasures : a soul food revival -- 1981-1990, mammy's makeover : the ever-useful life -- 1991-2011, sweet to the soul : the hope of Jemima.

Summary: Women of African descent have contributed to America's food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate "Aunt Jemima" who cooked mostly by natural instinct. Tipton-Martin looks at black cookbooks that range from a rare 1827 house servant's manual, the first book published by an African American in the trade, to modern classics. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights.

List(s) this item appears in: Black Women and Children Reference

Holdings ( 1 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Status	Barcode
Book	Library Company of Philadelphia	Ii4 A10915.Q	Available	314035

Total holds: 0

Includes bibliographical references (pages 223-233) and index.

Women of African descent have contributed to America's food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate "Aunt Jemima" who cooked mostly by natural instinct. Tipton-Martin looks at black cookbooks that range from a rare 1827 house servant's manual, the first book published by an African American in the trade, to modern classics. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights.